Good Food. Bad Service. Very Expensive. - pasjoli Santa Monica - Kaufe eine Reservierung
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😒 3/5 - Good Food. Bad Service. Very Expensive.
By 👻 @LePirateDeAvalon, 01/10/2020 3:00 am
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I wanted this place to be better. I wanted it to be great. Unfortunately, it failed, and failed in such a sad way.
We booked ahead. Confirmed that we wanted the pressed duck. Arrived on time… and were seated in this tiny table all the way in the back. BTW, we were dressed up – evening gown, dinner jacket, etc.
We ordered cocktails and appetizers. The duck is pre-ordered and acknowledged. We also order a $160 bottle of red to be decanted.
Cocktails took a little too long to arrive (just at that point when you begin to wonder if they forgot), and the martinis were a bit watery and not as chilled as they should be, and these babies are premium priced, but we go with it.
Then, seated next to us after we ordered is a table of 5, and boy do they get the star treatment. 2 waiters and a guy in a suit take care of them. The chef stops by 5 times. Every desire is catered to. Etc. Oh, and a couple of them are in t-shirts and they all are very casually dressed.
In comparison our little table of 2 continues to be treated as an afterthought. Nice enough service when something comes, but otherwise a total sense of “you’re just punters we can take for granted, you’re not important, no this table of 5, they are important!”
Our appetizers come out: The paté en-croute was very good, and the quenelle though very small was truly excellent. Note that just these 2 appetizers are over $50 dollars. If we had stopped here, we probably would have been fine and given Pasjoli at least 4 stars.
Minutes after our appetizers come out so do the ones for the table of 5.
And then the wait begins.
The table of 5 gets their pressed duck, and we are still waiting.
They are finishing their pressed duck and the whole entourage of chef and waiters is chatting them up and we are still waiting.
We stop a waiter and ask, and are told the duck takes time.
Then comes not our pressed duck but our duck confit. It is supposed to be served AFTER the pressed duck. We point this out and they grumble and take it away, saying the duck is going to take longer.
The table of 5 with their entourage of waiters is now on their 3rd course.
We are still waiting.
We ask again about our duck and are told soon.
One and a half hours after we arrived, we are finally served our pressed duck. No apologies are made.
The chef is very nice, chats with us as he carves and presses, etc. Acknowledges that yes, the confit is traditionally served after the pressed duck. While the chef is there, he does give us his full attention. While one could quibble about the finer points of how it should be prepared, one must admit that the pressed duck is good.
Meanwhile the table of 5 is enjoying the arrival of their desserts.
As we finish our pressed duck the confit arrives, and it is cold. We’re fairly sure it’s the same plate from 45 minutes ago that has been sitting on a shelf waiting.
The table of 5 leaves.
Maybe our waitress is picking up on our annoyance, maybe the chef had a word, I don’t know, but the service gets a bit better, but the damage is done.
They ask us if we want a second $160 bottle of wine they clear the half-eaten confit. No, I don’t think so. There inability to read the table is amazing.
Originally, we were going to have both the chocolate souffle and the Mont Blanc, but we are so irritated that we don’t order the Mont Blanc and go with the souffle because we had pre-ordered it. They never even ask BTW.
Again, the food is good, a very decent souffle.
Had this dinner been $100 (not counting the wine) I would say the service is mediocre, but hey the food was great and worth it at the price. But that’s not the case. Our dinner for 2 was over $500.
Over $500
At that price, every person should be treated in such a way that they feel special.
I’ve eaten at many 1-star Michelin restaurants, a few 2-stars and once at a 3-star restaurant in Lyon. Never have I had this poor a level of service. Yes, sometimes things go wrong, but when that happens the better restaurant gives even more care to the customer. Duck is going to be late? Offer us a little something out of the kitchen while we wait, spend some time with us, ask us where we’re from, offer us a glass of bubbly on the house, whatever, but make us feel special.
And definitely don’t faun on one table and ignore the other.
While Pasjoli may qualify for a Michelin star one day based on the food, they will never get it because of their service.
Over $500 to be treated as an afterthought? I don’t think so. That’s a major fail.
I am giving them 3 stars in this review only because of the food. The chef and kitchen staff deserve this courtesy.
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